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This recipe was uploaded by GrowinKitchen
2. Toast coriander, cumin and candlenut. Refine them using mortar and pestle, along with peppercorn, turmeric, ginger, galangal, garlic and shallot.
3. Pre-heat a pan with oil. Add spice paste and stir until aromatic. Add tamarind juice, salt, sugar, lemon-grass, kaffir lime leaf and salam leaf.
4. Put in the chicken until all coated with spices, add coconut milk. Continue to boil for 30 minutes, then add lime basil leaves. Cook for another 15 minutes.
5. Serve in a bowl, sprinkle with fried shallot.
Yield 2 serves